Garlic and Thyme Roast Fingerling Potatoes

Garlic is the ingredient I associate most with my childhood. Namely because my father put it in absolutely everything he made. I’m talking everything! You name it, it had garlic. OK, maybe not everything. I don’t remember having it in my cereal. But that’s about the only thing. His hard work in the kitchen paid off because I am now addicted to the stuff and try to find different ways of incorporating it into more of my recipes. This one is no exception.

Potatoes and garlic are best friends. Have been for a long time in fact. Throw in some thyme and you’ve got a serious flavour combo. I warn you though, these roast fingerling potatoes are absolutely addictive. Because I follow a predominantly paleo approach to eating, which restricts the consumption of regular potato varieties, I seldom cook or consume fingerlings. However, I do sometimes incorporate rounds of Whole30 into my routine and that program allows potatoes. Through years of experimenting with my diet I have realized that potatoes are one of my trigger foods. They spike my blood sugar and when I start eating them I tend to lose self-control. I prefer low-glycemic, root vegetables and starchy tubers like sweet potatoes or yams. They work better with my system and I don’t feel a crash after eating them. If you are OK with potatoes and your body can metabolize them without significant issues, this recipe is for you. If not, feel free substitute yams or sweet potatoes and use the accompanying dressing. Either way, you’re in for a treat.

The other thing I would like to mention is that when I eat these Garlic and Thyme Roast Fingerling potatoes I never, ever snack on them. I only allow myself to have them as a side dish that involves plenty of vegetables and protein. Trust me, it’s easy to go overboard on them without realizing it. Especially when you dip them in the Garlic Aioli, which is equally addictive.

Aside from the crazy delicious flavours, the best part of this recipe is how simple it is. Cut the potatoes, toss them in some avocado oil, salt and thyme and lay them flat onto a cookie sheet lined with parchment paper. Throw in a couple of cloves of garlic, don’t even bother peeling them, and roast at 400F for 45 minutes (flip them halfway). In the meantime just stir together some avocado oil mayo, garlic, parsley and lemon juice. Done.

If you want to make this a complete meal, try adding a couple of marinated chicken breasts or Whole30-compliant sausages to the sheet pan to roast along with the potatoes. Serve everything with a fresh salad and dinner is on the table in 45 minutes flat with very little effort.

Give this recipe a go and let me know what you think in the comments below!

Cheers,

Ronny

Garlic and Thyme Roast Fingerling Potatoes

INGREDIENTS:

for the potatoes:

1.5lbs fingerling potatoes – cut in half lengthwise

6 cloves garlic – unpeeled

1 tbsp fresh thyme leaves

pinch of salt

2 tbsp avocado oil

1 tbsp fresh chives – finely chopped (for garnish)

for the Garlic Aioli:

1/2 cup Whole30-compliant mayo – homemade or storebought

1 clove garlic – grated or ground to a paste

2 tbsp fresh parsley – finely chopped

2 tbsp lemon juice

METHOD:

For the Garlic Aioli:

In a small bowl or mason jar, stir together the compliant mayo, garlic, parsley and lemon juice.

Cover and refrigerate for 30-45 minutes before serving.

For the Potatoes:

Preheat oven to 400F.

Rinse and cut fingerling potatoes in half – lengthwise. Add potatoes to a large mixing bowl along with the unpeeled garlic cloves and toss with 2 tbsp avocado oil, fresh thyme and a generous pinch of kosher salt.

Hey Donna, really glad you enjoyed the aioli! I can drink that stuff! Thanks for spotting the typo – I’ve fixed it above. The unpeeled garlic gets roasted along with the potatoes. I like to keep the garlic skin on so that the inside doesn’t burn! 🙂

I’ve made this recipe about 10 times since your Whole 30 IG takeover and it is SO good. The first 2 or 3 times the garlic came out perfect. The last few it ends up hard as a rock or burnt inside the skin by the time the potatoes are done. I’m pretty sure I’m using the exact same method I did the first few times. Any idea what I might be doing wrong? Thanks!

hmmm… not quite sure, to be honest. It could be that the potatoes were larger in the last few batches and required longer cooking time? Maybe try keeping to smaller fingerlings or new potatoes that cook quicker? I hope that helps!

I have tried and tried again and I think the ends of the garlic cloves were cut open when I removed them from the bulb and they just over cooked. Now that I make sure to avoid that they are back to being perfect and delish!

I am so excited to make these. They look awesome. Such a great idea to leave the garlic cloves unpeeled.

Question about printing the recipe. When I click the printer button under the recipe and pictures, it pops up and wants to print 6 pages. Basically, the entire blog post and everything on your blog. Is there a feature you can add to only print the recipe or a printer friendly shortcut?

I plan on making this tonight, but I have a question about the ingredients. For the garlic aioli, the ingredients call for Whole30 mayo, but in the instructions/method, it says “avocado mayo.” Is that just a typo or does the recipe call for avocado mayo and not plain? Thank you.

Sorry about that, it’s a typo. You can use any Whole30 compliant mayo you’d like. I make mine with avocado oil, hence the reference, but light extra virgin olive oil is an option. If you are not concerned about keeping the recipe Whole30 compliant, feel free to substitute mayo of choice.

Perfect potatoes! So much about this is delicious but I really loved the garlic aioli. I could drink that stuff! I made this with your Smashed Aloha Burgers with Chipotle AioliI recipe (equally great). On another note, I also loved using parchment paper. Haven’t done that before and it was so much easier than foil.